Butternut Squash and Potato Mash with Thyme

This dish can be made with almost any type of potato, but I like the buttery flavor of Yukon gold. I often make this with the skin on and just give it a quick mash for a more rustic presentation. This can easily be made ahead of time and reheated in the oven just before serving. Prep: 30 minutes, Cook: 20 minutes, Bake: 45 minutes.

How to Make It

Step 1

Preheat oven to 400º. Place squash, cut side down, on rimmed baking sheet. Pour 1 cup water in bottom of pan, and bake at 400º for 40 to 45 minutes or until squash is tender when pierced with a fork. Remove squash from oven.

Step 2

Place potatoes in a large pot, and cover with water by 2 inches; add 1 tablespoon sea salt. Bring to a boil over high heat; reduce heat to low, and simmer 20 to 25 minutes or until tender. Drain and place back in pot. When squash is just cool enough to touch, scoop flesh from skin, and add squash to potatoes.

kcuervo's Review

Just delicious! Super easy to make. I put the squash in to roast while I got the potatoes ready and began preparing the other components of the meal. The orange juice really brightens it up. I'll be make this again, and very soon!

atothet's Review

Very good mash that's perfect for fall. The only things I modified were that I used a tad larger squash and increased the baking time for it. I also threw in some spices laying around in my cupbord to give it some heat and extra flavor. Orange juice was a surprising but delicious twist! Definitely will make again! Thanks!